20 Reviews

Yummy and satisfying! I wanted to make this a main dish, so I added some shrimp and crab in with the peppers. What a fantastic blending of flavors! Thank you for providing the perfect recipe for my Valentine's Day dinner.

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cause4chubbyhubby February 14, 2006

I was skeptical, I will admit, because this is really easy and simple. I didn't add any ingredients I just messed with amounts. I used my own roasted bell peppers and a TON of fresh garlic (like 4 huge cloves) because I love it and less Parmesan cheese. It was FABULOUS! If you used canned roasted bell peppers I bet the pepper flavor would be even stronger which is good, but home roasted are great too. Make it now! Really. Super easy, super healthy (if you use whole wheat and good EVOO and no processed ingredients) and super yummy. I am always looking for a non tomato based pasta dish and I will be adding this to my regular rotation, like other reviews said too! Way to go Che~Sara`.

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ladybug123_4 August 07, 2013

I included broccoli, parsley, oregano and chicken for DH (the carnivore). It was very satisfying and the colors were beautiful. The best thing was that I ate it cold for lunch the next two days and it was even better! Thanks.

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Paka April 08, 2013

This recipe is amazing. My boyfriend and I make this all the time! It's really easy and delicious. At first we made it just as the recipe says- and it turned out wonderful. Since then, we have added or subtracted ingredients depending on what we have on hand. We've added black olives; left out the onion. I think the key is the mushrooms and the roasted red peppers- you really can't go wrong. This is definitely one to try!

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kristin0318 July 14, 2009

We enjoyed this dish, but with a few alterations. I used a 12oz jar of rrps, as well as 2 home-roasted orange peppers. I also boiled 16 oz of whole wheat fusili, but only used about half of it and still felt like there was too much pasta and not enough vegetables. I also had only about 4 oz of grated parmesan, and was worried that this would be too bland, so I added about 1.5 T of capers (great, but should have chopped them) and about 1 T of cilantro (interesting, but parsley would have been better, and 1T was not enough). Still, we were very happy with the results, and I'll be making it again on our veg nights. Thanks!

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Lighty August 06, 2008

Great testing recipe.It has become regular part of our dinner now.

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webcontacts November 23, 2007

Awesome! I don't think I had 3 cups of mushrooms so I added broccoli and shelled edamame to the sauteeing onions and mushrooms. I also added some minced garlic. I thought I had penne, alas I had to use Elbows and cooked way too much pasta, so I didn't add all of it (I say that because 1 lb of elbows is a lot more than 1 lb of penne, so adjust accordingly). Lots of leftovers! Thanks!

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mikey & ev October 03, 2007

This is very delicious. I used a 12 oz jar of peppers, 1 lb of penne pasta and 4-5 oz of shredded parm cheese and it turned out fine. My family really enjoyed this. This recipe is a keeper!!

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skiingpeaches July 11, 2007

I was a little worried about the combination of ingredients, but was so very surprised at how much we enjoyed the blend. It was really outstanding AND EASY! I would quarter the recipe next time because we had way too much for two. Oh, and I will use fresh shredded next time, too...

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jodsmi November 12, 2006

This was thoroughly enjoyed by us and a dinner guest. I roasted fresh red bell peppers on the grill. I did add a little crushed red pepper and ended up using the full amount of parmesan even though I was initially certain I wouldn't need to use that much.

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sugarpea August 12, 2006
Roasted Red Bell Pepper Pasta